Hop Weights

[TheRev]

Helloo All,

I was wondering if anyone has a good method for determining the weights of hops in brews? I am definitely interested in doing my own brews (opposing to emulating some of the obviously great recipes out there) but struggle to really feel that the hop weights are absolutely nailed down. I've used some of the calculators online and they give varying results - hence my post here!

Of course i appreciate that hops have many different characteristics and qualities but any advice would be welcome.

Many thanks

Rev

 

[Duxuk]

I'm sure ther's no correct answer to your question, which luckily for me means my answer can't be wrong.
In 23 litres I have been using 90g in a boil time totaling an hour. 45g boiled for an hour, 30 for the last 20 mins and 15g for the last 5. It seems to give me a nice level of hoppyness.
My pan is not massive so I probably don't get the best extraction rate. I rinse through a good few times with hot but not boiling water.
I am playing around with different hops to find my likes and dislikes. Today I picked up some Challenger which I have not tried before. It has 7% alpha acids which is a middling level of the active ingredients which give the flavour. I'll use that for the full hour boil to give the bitterness and use some leftovers for the other 2 phases.

 

[zgoda]

There are many pieces of software available for such calculations, like BrewMate, Brewtarget or online at hopville.com, just to name these free.

 

[oldjiver]

Regarding "weights". One of the best bits of equipment I have ever bought is a jewellers scale for about a fiver on ebay. Much more accurate than kitchen scales.

 

[RobWalker]

My advice - don't get *too* hung up on it.

AA% is calculated from the batch as a whole, and chances are there is some variation on the packet as to the actual overall acids contained in the 100g you have in your hand to what the IBU's being calculated are at.

There are three formulas/scales whatever for figuring out the bitterness of hops, and I don't know the difference, but unlike most things in science, there are 3 of them that yield varying results.

A good method, simply, is to calculate the entire recipe on software like brewtarget, beersmith etc. i've never been particularly far off :thumb:

 

[Good Ed]

My advice - don't get *too* hung up on it.

+1 :thumb: Also our taste buds can only really differentiate in 5 IBU intervals, so for example you wouldn't notice any difference between at beer at 41 IBU and one at 44IBU

 

[evanvine]

If you make notes of exactly what you do when you brew, and then makes notes on the taste at various stages of maturity, you will build your own personal little data base.